What can “Artificial Meat” be? Note by note cooking offers a variety

Transcription

Notes Académiques de l'Académie d'agriculture de France (N3AF)
Academic Notes from the French Academy of Agriculture
Note de recherche
What can “Artificial Meat” be? Note by
note cooking offers a variety of answers
Hervé This1, 2
1
2
UMR GENIAL, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
Groupe de gastronomie moléculaire, Inra-AgroParisTech International Centre
for Molecular Gastronomy, F-75005, Paris, France
Correspondance:
[email protected]
Résumé :
L'analyse du système “viande” du point de vue
physique et chimique permet d'envisager de
nombreuses possibilités de reproduction de ce
système, en vue de faire ce qui doit être
nommé de la “viande artificielle”. La technique
nommée “cuisine note à note”, qui consiste à
produire des aliments à partir de composés
purs (plutôt que des ingrédients alimentaires
traditionnels que sont principalement les tissus
animaux et végétaux) permet bien d'autres
possibilités de reproduction que la seule culture
in vitro de cellules musculaires. On examine
comment la cuisine note à note peut élaborer
les aliments, et quelles questions scientifiques
et technologiques elle pose. Notamment on
envisage la possilibité de construire la viande
(en particulier la “viande artificielle) à toutes les
échelles, de l'échelle moléculaire à l'échelle
macroscopique.
Abstract:
The physical and chemical analysis of “meat”
leads to many different options for making
“artificial meat”, depending on which aspects
of natural meat is chosen for the reproduction.
“Note by note” cooking, i.e. making food from
pure compounds rather than from traditional
food ingredients such as plant and animal
tissues, offers many more possibilities than
simply growing muscular fibers in vitro. It will
be explained here why this new culinary
technique was suggested for creating artificial
meat, how NbN dishes can be elaborated, and
which new scientific and technological issues
NbN raises. In particular, the possibility of
elaborating food at any scale is discussed,
and new varieties of gels are discussed.
Keywords:
molecular gastronomy; note by note cooking;
bioactivity; dynagels; statgels; DSF; artificial
meat.
Mots clefs :
Gastronomie moléculaire, cuisine note à note,
bioactivité, dynagels, statgels, DSF, viande
artificielle.
Notes Académiques de l'Académie d'agriculture de France (N3AF) 2016, 6
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Introduction
The predicted increase in the world population
creates new challenges, one of which being the
threat of worldwide food shortage (United
Nations, 2004). In order to feed 9 to 10 billion
human beings in 2050, some new technologies
such as genetically modified organisms have
been suggested, but though they may allow for
an increase in the productivity of agriculture
(Tilman et al., 2002), their sustainability is the
object of some amount of controversy (Fresco,
2001).
Another promising way of improving the
efficiency of food production could be the
curbing of food spoilage, possibly reaching 30
% in some countries (FAO, 2013) and perhaps
up to 45 % in developed countries (NRDC,
2013): even if such figures are discussed,
more food would be available if we could avoid
damage
to
food
ingredients
during
transportation
from
farms
to
homes
(Gustavsson et al., 2001) or during storage
before consumption (FAO, 2013).
Because food ingredients are physical and
chemical systems (This, 2013a), “spoilage”
may include an alteration either in their physical
structure at particular physical levels –
macroscopic, microscopic, nanoscopic or
molecular – or in the chemical nature of the
compounds present in food ingredients (Jamet,
2016). Moreover, traditional food ingredients
being mainly made of a large quantity of water
(up to 99 % in some) (Belitz et al. 2009), their
transportation can be considered a needless
waste of energy: if water were removed from
food ingredients at the farm (by fractionation
and cracking), the energy spent in
transportation would be reduced drastically
(Yoshikawa, 2016).
As well the chemical integrity of food
ingredients would be preserved, as dry
products are much more resistant to microorganisms (New Zealand Food Safety
Authority, 2005). Of course, at the other end of
the food chain, cooks (in homes or in
restaurants) and food industries would have to
reconstitute dishes, starting from the various
compounds produced during water removal.
Here “water removal” is not restricted to drying
in air or by heating, or even to freeze-drying.
Because of the high latent heat of water (The
Physics Hypertexbook, 2013), drying food
ingredients is energy-consuming, but filtration
techniques
(nanofiltration,
microfiltration,
direct or reverse osmosis...) can be helpful in
removing water from food ingredients
efficiently, as well as making fractions at the
same time (Gésan-Guiziou, 2007; Van
Audenhaege et al., 2014).
Such filtration techniques are already in use
for milk and wheat (Van Audenhaege et al.
2012), but they could be applied to any plant
or animal tissues, leading to new fractions,
such as total phenolic fractions already
produced under an INRA license (“Provinols”)
by some companies (INRA, 2013). Depending
on the level of purity needed, sequential
filtration and cracking could allow for more and
more different fractions, which could in turn be
used as new food ingredients for the culinary
technique called “note by note cooking”
(NbNC) cooking (This, 2013b).
A new culinary technique
NbNC was first introduced in 1994, when
“molecular cooking” was spreading in the
professional culinary world (Ashley, 2013). It is
different, as the goal is no longer to introduce
new tools (siphons, rotary evaporators, water
heating circulators, liquid nitrogen...) for
transforming traditional food ingredients
(Inicon, 2016), but rather to make food with
new ingredients, i.e. pure compounds (there is
also a clear difference between NbNC and the
scientific
discipline
called
“molecular
gastronomy”, as NbNC is producing food,
whereas molecular gastronomy is the
scientific study of phenomena occuring food
production and consumption) (DIT, 2013).
Producing food using pure compounds or new
fractions obtained by fractionation or cracking
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of plant or animal tissues can lead to new
dishes, which is indeed what many creative
cooks are looking for (ESCF, 2013). In
particular, the issue of “artificial meats” has to
be discussed (below) in view of times when
meat production will become insufficient
(Combris, 2012) or if animal consumption
becomes socially unacceptable.
A comparison of NbNC with electro-acoustic
music could be helpful in order to better
appreciate the potential interest of NbNC for
the culinary art practitioners: electronic music,
developed mainly after the middle of the
twentieth century (Dunn, 1992), when
musicians and acousticians used computerized
and electronically-generated sound waves of
specific wavelengths to compose music, but it
only became popular when user-friendly
technologies were developed; synthesizers are
widely used today (a Google search on the
word “music+synthesizer” yields more than 30
million results).
The same kind of development could occur with
NbNC: today, cooks find it difficult and time
consuming to use pure compounds (“pure
NbNC”) in order to build up food in all its
aspects (nutrition, shape, consistency, color,
taste, smell, etc.), but in the future some
particular mixtures of compounds could be
used more easily (“practical NbNC”).
Whatever the particular technique (pure NbNC
ou pratical NbNC) being used, tests already
carried out with chefs showed that it is probably
easier to design first the shape, then to choose
the consistency of the product, and only later
to add “bioactive compounds”, i.e. compounds
acting on receptors for color, taste, smell and
trigeminal sensations (This, 2012).
The compounds used can be chosen in the list
of already consumed compounds, which are
part of traditional food ingredients or food, and
from this technical point of view, it is not
important that such compounds are produced
by fractionation of plant or animal tissues, or
by chemical synthesis; all what is needed is
that the compounds are “food grade”, which
means edible with no harmful impurities (of
course, the issue of price and sustainability of
the production of such compounds will have to
be considered in the future) (AFSCA, 2011;
FDA, 2016).
For example, for consistency, water,
polysaccharides, proteins, lipids are of primary
choice. For taste, mineral salts, saccharides or
amino-acids can be used in lower
concentrations, but some interactions between
consistency and taste have to be considered,
as shown by the experiment of adding sucrose
to dough made of flour and water (Feillet,
2000). For odor and color, the choice is easier
as essential oils or flavorings, and colorants
have long been in use by food companies
(Surburg and Panten, 2006).
However the advantage offered by NbNC
would be to provide cooks with the possibility
to make up their own mixtures, from pure
odorant compounds dissolved in the
appropriate (edible) solvent (e.g. oil). Let us
observe immediately that a mixture of the
main compounds present in meat would
already be “artificial meat”. Of course, this
would lack many characteristics of real meat,
but similarly, a photographic reproduction of a
painting lacks the texture of the painting,
varnishes, and other characteristics of the real
painting.
Building new food
The fact that dishes are physical and chemical
systems with “bioactivity” means that during
consumption dishes release compounds
having receptors in the body (nutrition,
sensory appreciation, etc.) (This, 2012). For
the exploration of such release, quantitative
parameters called absolute (potential and
actual) bioactivity, dynamic bioactivity, matrix
effects have been introduced. The particular
organization of compounds in food determines
these bioactivity indexes as well as matrix
effects, so that the study of NbNC involves
looking for the relationship between multiscale organization of compounds and
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bioactivity parameters (Axelos, 2013).
Contrary to traditional food, where the
consistency is often obtained by a modification
of the consistency of the food ingredients, the
consistency of NbN food can be designed
entirely. In this regard, the formalism proposed
for the description of dispersed systems (DSF)
is a key tool as it considers both the dimension
of the constituents which appear at any scale,
as well as the nature of the phases; operators
describe the geometrical relationship of the
objects (This, 2007; This, 2009; This et al.,
2013).
Using this formalism, building food at any scale
(rather than simply a multi-scale built food) is
possible. For example, let us consider the
making of a dish P1 using several macroscopic
parts P1,1, P1,2,..., P1,n(1),
themselves made of
parts on the next scale, and so on. Using the
operators of DSF, this dish could be described
by the formula:
P1 = P1,1 op1,1 P1,2 op1,2 P1,3... op1,n(1)-1 P1,n(1) (1)
where opi,j are chosen in the list of DSF
operators and any P1,i is itself made of parts:
P1,i = P2, i,1 op2, i,1 P2,i,2 op2,i,2 ... op2,i,n(2, i)-1 P2,i,n(2,i)
(2)
And so on for any “part”, until the molecular
scale is reached.
From this description, many observations can
be made. For example, at the microscopic
level (between 10-6 m and 10-3 m ; this covers
more than one scale), the parts are generally
Figure 1. Many different systems can be made when the meat composition and/or structure
is "reproduced". In vitro systems obtained by cultivation of muscular fibres is only one
possibility among many.
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colloids (IUPAC, 2013). Moreover, not all scales
need to be considered. For example, when the
first “reference size” ranges from 2.10-2 to 2.10-1
m, the second scale should be between 2.10 -3
and 2.10-2 m, the third one between 2.10-4 and
2.10-3 m, and so on down to 2.10-10 and 2.10-9
m (molecular level). It is perhaps not useful to
describe the dish in all these scales (9 orders of
magnitudes), because some objects span over
two scales, and we suggest to consider only
sizes instead, ranging from 10 cm to 1 mm
("macroscopic", scale 1), then from 0.1 mm to
0.001 mm (= 1 μm) ("microscopic", scale 2),
then from 1 μm to 0.01 μm ("nanoscopic", scale
3), and then from 10 nm to 0.1 nm ("molecular",
scale 4) (Sci-Tech Dictionary, 2003).
The downward analysis of food is a preliminary
step for the understanding of the behavior of
food systems that would be built from molecular
up to macroscopic level, at all scales. Using the
right compounds, and the known physical and
chemical laws, it is possible to envision a
wealth of possibilities, among which “artifical
meats” are one possibility.
Artificial meat
The previous discussion showed that the scope
of possible systems that can be built from pure
compounds is very large. In particular, systems
reproducing various aspects of meat can be
produced. However the terminology “artificial
meat” has to be discussed first. On the one
hand, meat is defined as “the flesh of an animal
when it is used as food”, the flesh being “the
soft part of the body that is between the skin
and the bones” (Cambridge Dictionary, 2016);
for the Codex alimentarius, the definition is
slightly different (“all parts of animal that are
intended for, of have been judged safe and
suitable for, human consumption”) (Codex
alimentarius, 2016). On the other hand,
“artificial” means “made by people, often as a
copy of something natural”. We shall not
discuss here the fact that most animals used
as food are seldom “natural” strictly speaking,
because they were selected by the human
kind after domestication (Digard, 2009); rather
the
discussion is focused on “artificial”,
because there can be copies of different
kinds, physical or chemical, and with different
degrees of similarity compared to the original
meat. The muscular tissue of animals is made
of muscle fibers, i.e. elongated cells grouped
in bundles and superbundles by the collagenic
tissue, with vessels and fat deposits (Listrat et
al., 2016). The muscular fibres include water
and proteins such as actins and myosins. This
system can be reproduced physically,
chemically, or from both points of view
simultaneously (Figure 1).
Firstly, from the chemical point of view, any
system having a chemical composition close
to the one of meat can be considered as
“artificial meat”. For example, a 20 %
dispersion of proteins in water is not so far
from real meat, even if it is lacking many
properties of it, and in particular iron inside the
heme group, which is important for nutrition
(Pizarro, 2016). It is easy to improve the
quality of the reproduction by adding various
compounds such as lipids, glycogen, lactic
acid, minerals, vitamins, etc. (De Castro and
Dos Reis, 2013).
In such improvements, the classification of
nutrients
as
macronutrients
and
micronutrients is helpful. How many
compounds should be used to make an
artificial meat? The question can be analyzed
from many different points of view: nutrition,
odor, taste, trigeminal, color... Each particular
aspect can be more or less similar to real
meat, but anyway perfect copies do not exist,
because it would first need a perfect
knowledge of the original system, and even if
such knowledge were at hand, the goal of
making such copy should be discussed. Also
as “meat” is very diverse, with influences of
the age of the animals, their diet, the condition
of slaughtering, the post mortem treatments, a
large variety of different “originals” has to be
considered (Przybylski and Hopkins, 2016). In
this discussion, one has to take into account
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that the order of importance, from the
composition point of view, has little to do with
the order in taste, odor or color. For a good
reproduction, the most important compounds
of each aspect of meat have to be considered
first.
From where should the compounds come? It is
true that chemistry can now synthesize many
2011). Such systems are fibrous, as is meat,
even if the fibres are not hollow, and full of
water and proteins, among compounds.
Another very simple reproduction of meat can
be done with other compounds. For exemple,
Figure 2 shows a system that was called
“fibre” as early as 2001: it is made of “tubes”
(from starch) glued together by proteins, and
full of water and proteins, as in meat (Loew,
2016).
Finally, mix of systems can be made, for
increasing closeness to meat. This discussion
shows that “in vitro meat”, as grown since
1991 (Levenberg et al., 2005; Post, 2012), are
nothing but one kind of artificial meat, and one
should ask why it could be useful to grow such
tissues, when more simple systems can be
made. Indeed the current discussions about
meat consumption should not forget to focus
on the real interest of meat consumption.
Figure 2. A "fibre": this system is formally
comparable to meat, from a physical point of
view, as it is made from tubes (instead of
muscular fibres) full of water and proteins.
Conclusions and perspectives
food compounds, but one should not forget that
an important collaboration was needed for the
chemical synthesis of vitamin B12 (a dozen
years, hundreds of chemists) (SCF, 2016), and
even today a large scale production is hardly
possible. Even for simple compounds such as
methionine, the chemical production is not a
solution today (Jiang et al., 2016), and
fractionation and cracking plant tissues would
be easier. One has to note that in the future GM
plants or micro-organisms could well express
particular compounds that would be useful for
food diet, but this is prospective (Reynolds and
Martirosyan, 2016).
As the physical structure is concerned, other
“copies” can be made, one already very
popular being “surimi”, i.e. fibrous systems
made from thermal coagulation of solutions of
water and proteins, followed by scraping the
sheets produced, and rolling into tubes (Fuller,
The possibility of making various “artificial
meats” being established, the issue of food
security should be discussed taking into
accounts the many questions relative to food,
from the production of food ingredients at the
farm to nutrition.
First, if compounds can be used instead of
whole plants or animal tissues, then
agriculture could be in for a change, but so
could the food regulation, which would then
require some adaptation to allow for dealing
with the ingredients adequately, as recently
discussed at the European Customs Chemists
meeting (CECC, 2013).
Further in the food chain, the questions raised
by building food are many, because all
sensory aspects of food could be subject to
choice: color, taste, smell, consistency, etc.
And nutrition also is important, because the
new environment of bioactive compounds will
be different.
In particular, the relevant question is: how
should we build NbN food if we had to eat it
every day?
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The issue of sustainability is obviously
important, and different questions are raised
depending on whether artificial meat is only a
way to replace real meat for some people or if
the humankind is to be fed with such systems.
This question is Manichean, and there is no
reason to imagine that real food will not be
consumed in the future, as certain places such
as mountains cannot be used for agriculture.
But prospective issues should be discussed
from quantitative scenarios. NbNC has to be
included among the various possibilities taken
into account.
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Customs Chemists, 10-12 July 2013.
9
Note de recherche
Tilman D, Cassman K G, Matson P A, Naylor R,
Polasky S. 2002. Agricultural sustainability and
intensive production practices. Nature, 418,
671-677.
United Nations. 2004. World Population to
2300. UN, Department of Economic and Social
Affairs, Population Division. New York,
ST/ESA/SER.A/236
.
Van Audenhaege M, Lambrouin F, Piot M,
Gesan-Guiziou
G.
2012.
Unexpected
displacement of the equilibrium between the
apo and the holo form during ultrafiltration of
the metalloprotein alpha-lactalbumin. Journal
of Membrane Science, 401-402, 183-203.
Reçu :
8 février 2016
Accepté :
29 juillet 2016
Publié :
29 juillet 2016
Citation:
This H. 2016. What can “Artificial Meat” be?
Note by note cooking offers a variety of
answers. Notes Académiques de l'Académie
d'agriculture de France / Academic Notes
from the French Academy of Agriculture, 6, 110.
Yoshikawa N, Fujiwara N, Nagata J, Amano K.
2016. Greenhouse gases reduction potential
through consumer's behavioral changes in
terms of food-related product
selection.
Applied Energy, 162, 1564-1570.
Edité par :
Dominique Job, CNRS, Membre de l'Académie
d'agriculture de France.
Rapporteurs :
Louis-Marie Houbebine,
Directeur de
recherche honoraire à l'Inra, Membre de
l'Académie d'agriculture de France.
Rubrique :
Cet article a été publié dans la rubrique « Notes
de recherche » des Notes Académiques de
l'Académie d'agriculture de France, 6, 1-10.
Hervé This est directeur du Centre
International de Gastronomie moléculaire
AgroParisTech-Inra, et membre de l'Académie
d'agriculture de France.
10

What can “Artificial Meat” be? Note by note cooking offers a variety

Transcription

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